Chicken cordon bleu casserole
The flavours of chicken cordon bleu with none of the rolling: juicy chicken, smoky ham and roasted cauliflower in a tangy Dijon cream, under melted Swiss and a crunchy pork-rind crust. It comes together on a weeknight and reheats well.
- Time
- 60 min (15 prep + 45 cook)
- Servings
- 6
- Per serving
- 365 kcal
- Protein
- 41 g
Ingredients
- 1 1/3 lb florets (1 medium head) cauliflower
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 1/2 lb chicken breast
Dijon cream
- 1/2 cup light sour cream
- 3 tbsp heavy cream
- 4 tsp Dijon mustard
- 2 cloves garlic, grated
- 1 cup grated (4 oz) Swiss cheese, divided
- 6 oz deli ham, chopped
- 1/2 oz pork rinds, crushed
Steps
- Heat the oven to 400°F. Toss the cauliflower on a large sheet pan with the oil and half the salt and pepper. Season the chicken with the rest and lay it on a second pan, so neither steams. Roast 22–25 minutes, turning the cauliflower once, until it is golden at the edges and the chicken is 165°F in the thickest part. Rest the chicken for 5 minutes, then cut it into bite-size pieces.
- In a large bowl, whisk the sour cream, cream, mustard and garlic with half the Swiss.
- Fold in the chicken, ham and cauliflower with any juices, and spread it in a 23 × 33 cm (9 × 13-inch) baking dish.
- Scatter over the rest of the Swiss and the pork rinds. Bake 10–12 minutes until melted and bubbling, with 2 minutes under the broiler for a browner top. Rest 5 minutes. It keeps 4 days in the fridge and freezes 3 months without the pork rinds, which are best added when you reheat it, though the sauce can turn a little grainy once thawed; reheat covered at 350°F for 20 minutes or in the microwave.
Good to know
Why is there no broth in the sauce?
The chicken and cauliflower give up enough juice on their own, so the sauce stays thick without it. If your chicken seems dry, stir in a couple of tablespoons.
Can I use chicken thighs?
Yes, they stay very juicy, at about 56 instead of 64.
Alternative
Per
- Calories
- 149
- Protein
- (46%)
- 17 g
- Fat
- (47%)
- 8 g
- Carbohydrates
- (7%)
- 3 g
- of which sugar
- 1 g
- Fiber
- 1 g
- Sodium
- 272 mg
More meals
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 2193 kcal goes into the pot and 1810 g of ingredients comes out as about 1471 g of food: 149 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.